Press
Pigging out
"Boccalone Salumeria, the artisanal salami business from Incanto's Chris Cosentino and Mark Pastore, will get its first retail spot when it opens in San Francisco's Ferry Building Marketplace this summer."
Inside Scoop, San Francisco Chronicle, 05-06-08
Packing a Wallop
One reason to move to the Bay Area: the Boccalone Salumi Society.
Christine Muhlke, TMagazine - New York Times, 05-04-2008
Salumi Meat Society
Click above to watch a story about the Salumi Society on Current TV.
Current TV & Current.com, 04-2008
Get the Best of West Coast Charcuteria at Mia Dona
"You can find his food at Mia Dona, the only New York restaurant serving Cosentino’s charcuterie"
Grub Street, New York Magazine, 02-29-08
The Password is Oink
"Move over Bay Area Opera Guild members. There's a new club in town. Twice a month, artisanal sausage producer Boccalone supplies its Salumi Society members with a CSA-style sacchetto containing a selection of such 'tasty salted pig parts' as orange and wild fennel salame, lardo with rosemary and juniper; and soppressata di Calabria."
Gayle Keck, Gourmet, 02-2008
Boccalone Meat Delivery
"Now, you can get your choice of their less-perishable piggy masterpieces delivered, notably the salt-and-fennel-seasoned, rare-to-the-U.S. Lonza"
Thrillist Nation, Thrillist.com, 01-30-08
BON APPÉTIT'S ONLINE GIFT GUIDE
"Any meat lover will relish in a salami sampler from Boccalone."
Bon Appétit Editor’s Blog at Epicurious.com, 12-13-2007
Cure Perfection
"Next in line is Chris Cosentino of Incanto, who recently launched a retail line of salumi under the name Boccalone with the cheeky tagline “Tasty Salted Pig Parts."
7x7 San Francisco, 11-21-2007
Dead Porkers Society
"Incanto’s Chris Cosentino and Mark Pastore are encouraging swine lovers to think outside the bacon."
Daily Candy San Francisco, dailycandy.com, 09-28-07
Chris Cosentino: Loud for a Chef, Quiet for a Sausage Maker
“San Francisco's making room for a new chef-sausage maker.”
Mouthing Off, FoodandWine.com, 09-27-2007
Freshly Picked Lardo
“Boccalone is the new cured-meat project of Chris Cosentino, the eco-conscious chef at San Francisco’s Incanto who’s famous for his high regard for the sundry parts of the pig.”
The Grinder, Chow.com, 08-21-2007
Meat Beat: Piggybacking on the salumi trend
“The first "tasty salted pig parts" - a.k.a. artisan salumi - from the Bay Area's new Boccalone line are starting to slide onto plates at restaurants...”
Carol Ness, San Francisco Chronicle, 08-15-2007
Cosentino to retail his salumi
“Fans of Incanto's luscious miracles of salt, fat and pig – a.k.a. chef Chris Cosentino's handmade salumi – will be salivating at the news that more is on the way.”
San Francisco Chronicle, 12-20-2006